Sweet and Sour Chicken Rice

Chicken coated in a glossy, syrupy sauce that perfectly clings to the meat. The peppers stay firm while the pineapple adds a touch of sweetness that balances the vinegar's acidity.

• Prep time: 20 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 625
• Protein: 34 g
• Carbs: 90 g
• Fat: 14 g

Ingredients

• 300 g Thai or basmati rice ( raw )
• 500 g White chicken ( cubed )
• 1 piece Red bell pepper ( squared )
• 1 piece Green bell pepper ( squared )
• 1 piece Onion ( roughly sliced )
• 200 g Ananas comosus (L.) Merril ( diced )
• 2 piece Garlic ( minced )
• 1 tsp Ginger ground
• 4 tbsp Rice vinegar
• 3 tbsp White sugar
• 3 tbsp soy sauce
• 1 tbsp Corn starch
• 2 tbsp Peanut oil
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 2 tbsp Tomato paste

Instructions

1. Cooking the rice

   Rinse the jasmine rice until the water runs clear. Cook in 1.5 times its volume of salted water, covered. The grains should be tender and separate easily.

2. Prep and cutting

   Cut the chicken breast into 3 cm cubes. Seed the peppers and cut them into squares. Cut the onion into large chunks and the pineapple into dice.

3. Searing the meat

   Heat the peanut oil in a wok or large pan. Sear the chicken over high heat until the meat turns white and starts to brown on the edges.

4. Sautéing vegetables

   Add the peppers, onion, minced garlic, and ground ginger. Stir-fry vigorously for 3 minutes: the peppers should remain crunchy.

5. Binding the sauce

   Mix the rice vinegar, sugar, soy sauce, and tomato paste. Pour into the wok with the pineapple. Once boiling, add the cornstarch diluted in a bit of water. Stir until the sauce coats the spoon.

6. Finishing

   Stir the cooked rice into the preparation or serve it on the side. The rice should soak up the sauce without becoming mushy.

Chef's tips

• Don't overcook the peppers; they should provide contrast to the tender chicken.
• Always dissolve the cornstarch in cold liquid to prevent lumps in the sauce.

Storage

Keeps for 3 days in the fridge in an airtight container. Reheat in a pan with a splash of water to loosen the sauce.